Proving doughnut batters with different yeasts and recipes (Taken with Instagram)
Red gooseberry ‘raisins’ (Taken with Instagram)
My wine yeast is definitely more vigorous than my bread yeast. Is it the magnesium ? (Taken with Instagram)
Two doughnut dough proving. One with bread yeast and one with wine yeast (SN9) (Taken with Instagram)
Making vinegar with ‘97 Talinda Oaks Chardonnay, Apple mother and an aquarium bubbler (Taken with Instagram)
'Bog Butter', made by Ben Reade of the Nordic Food Lab (@NordicFoodLab) and Patrik Johansson (@Butterviking). The butter is matured in birch bark in a hole in the ground for periods between months and years, and it acquires a mossy, earthy aroma and a rich umami taste laced with traces of vegetal putrefaction. I tried the ‘young’ butter, at 3 months old.
At Nordic Food Lab during MAD Symposium 2012, Copenhagen
A salsify plant, and the alpine strawberry plant that moved into it’s pot
A triple-smoked ham at Bunting’s butchers in Peckham
A beetroot leaf looked at through a microscope
Gooseberry season is upon us
Hot smoked egg vs cold smoked egg
Coffee sourdough, roasted garlic and parsley olive oil
Stage two of hay butter. Double cream and roasted ground hay
Two shades of Pasilla Chile, dried (dark) and pressure cooked in chicken/hay stock
This is what that pretty salsify flower I posted a while back looks like now
Amazing raw Havervadgård lamb and dried shrimp at Relae
Asparagus, sunflower seeds and mint at Relae
Chicken wings, heart and livers, white asparagus, and anchovies at Relae
Romaine lettuce, egg yolk, nettles and olives at Relae
Razor clams, malt bread, hazelnut and herb emulsion at Kødbyens Fiskebar